DETAILS
ORIGIN: Burundi
PRODUCER: Smallholder Farmers
VARIETY: Bourbon
PROCESS: Natural | Raised-Bed Dried
REGION: Muyinga Province
ELEVATION: 1715 M
ROASTER: Probat P25
LEVEL: Light Roast
EXTRACTION: Filter & Espresso
NOTES: Blueberry Jam | Sugar Cane | Dried Cherry | Lemon | Silky
STORY
Burundi Hafi comes from a small but vibrant community of producers in the Muyinga Province of northeastern Burundi. The word Hafi means “near” in Kirundi—a nod to the farmers’ desire for a washing station close to home. For years, they traveled long distances to deliver cherries, often losing quality along the way. The creation of the Hafi station was transformative, allowing farmers to process coffee locally with greater precision and care.
This lot is exported by JNP Coffee, led by Jeanine Niyonzima-Aroian, whose work continues to uplift smallholder farmers through training, improved infrastructure, and market access. The coffee undergoes a semi-anaerobic natural process where ripe cherries are sealed in fabric and allowed a controlled 24–48 hour fermentation. This method intensifies fruit character while preserving Burundi’s signature clarity and sweetness.
Expect a cup that is bright, expressive, and layered—blueberry jam richness supported by clean sugar cane sweetness, dried cherry tang, and a citrus lift reminiscent of fresh lemon.
ORIGIN — BURUNDI
Burundi, often called the “heart of Africa,” is one of the most exciting origins in specialty coffee. Most farmers cultivate less than a hectare of land, relying on cooperative systems and community-driven washing stations. Despite limited infrastructure, Burundi continues to produce coffees celebrated for their high-altitude structure, sparkling acidity, and vibrant fruit profiles. Hafi stands out for its clarity and refinement, representing some of the finest coffees East Africa has to offer.
VARIETY — BOURBON
Bourbon is deeply rooted in Burundi’s agricultural history. Known for its balance, elegance, and natural sweetness, Bourbon thrives in high elevations and volcanic soils. When farmed and harvested with intention, it delivers a cup brimming with stone fruit, citrus, and honey-like layers—qualities that shine beautifully in this Hafi lot.
PROCESS — NATURAL | SEMI-ANAEROBIC
Unlike typical natural processing, Hafi cherries undergo a semi-anaerobic stage where freshly picked fruit is sealed in breathable fabric for 24–48 hours. This gentle fermentation enhances complexity and boosts fruit intensity. Afterward, cherries are dried slowly on raised African beds, where they are turned frequently and shaded during peak sun to protect delicate sugars. The result is dramatic sweetness, pronounced fruit, and a silky, clean finish.
DRYING — RAISED-BED DRIED
Drying takes place on traditional raised beds, optimizing airflow and allowing for an even, extended drying period. This method stabilizes moisture content, preserves aromatics, and maintains Burundi's distinct clarity and vibrancy.
ROASTING — PROBAT P25
Each batch is carefully profiled on our Probat P25, with curves monitored through Cropster to ensure consistency within ±2°C. This light roast highlights the coffee’s natural sweetness and fruit-forward complexity while preserving structure and acidity.
ROAST LEVEL — AGTRON GOURMET SCALE
Whole Bean: #75
Roast: Moderately Light
Roasted just past the light threshold to emphasize citrus, florals, and a clean, sweet finish.
PREFERRED EXTRACTION
Filter & Espresso
The QC team calibrates this coffee for dual use. Expect a sparkling, fruit-driven cup on filter and a sweet, syrupy espresso with layered acidity. Grind calibration is essential: too fine leans bitter; too coarse drifts sour—balance sits in the middle.
BREW GUIDE — ORIGAMI DRIPPER
Ratio: 1:16
Coffee: 25 g
Water: 400 g
Grind: Medium-Fine (Fellow Ode Gen 2 — Setting 3)
Water Temp: 205°F
Total Time: 3:45
Steps:
0:00 — Bloom 50 g
0:30 — Pour to 150 g
0:55 — Pour to 200 g
1:20 — Pour to 250 g
1:45 — Pour to 300 g
2:10 — Final pour to 400 g
Finish at 3:45
A cup with floral aromatics, lively acidity, and a honey-like sweetness.
